Hatsilim

Ingredients

• Eggplants 20 oz
• Tahini 2 spoons
• Mayonnaise 2 spoons
• Olive Oil 5 fl oz
• Lemon 1 piece
• Cilantro 1 sprig
• Sumac to taste
• Salt to taste
• Pita to taste
• Garlic 2 cloves

Step-by-Step Guide

Step 1

Pierce the eggplants with a fork and roast them in an oven preheated to 430°F for 20–30 minutes.

Step 2

Char the cooked eggplants over an open flame to achieve a smoky flavor.

Step 3

Cut the eggplants in half and scoop out the flesh with a spoon. Chop it with a knife so that some pieces remain.

Step 4

Add two heaping tablespoons of tahini, mayonnaise, minced garlic, olive oil, the juice of one lemon, and salt to the eggplants. Mix well.

Step 5

Place the ha'cilim in a deep plate, drizzle with olive oil, garnish with cilantro, and sprinkle with sumac. Serve with pita bread.